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Restaurant with terrace proposing a traditional and typical cuisine of the region.
We appreciate the traditional and typical cuisine of this landmark address, known for many years for the quality of its products: it is here that you should treat yourself to eel, revisited stuffing, frogs' legs, crayfish, pike (among the must-try dishes. The house also offers great brasserie classics, including a succulent calf's head) followed by a dessert with angelica or a Poitevin cake. You will be served in a room with exposed stones and, in the good season, on the terrace (shaded and lush).
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Mais la critique permet l'évolution, les réseaux ne sont pas immonde, ce n'est qu'un bouche à oreille.
Concernant votre pièce du boucher, elle pesait 140 g. 100g de plus aurait peut-être été excessif. Vous ne dites rien de sa qualité, probablement parce qu’elle était bonne…
Vous ne dites rien non plus de vos entrées, de vos desserts.
Pour les gros mangeurs, il y a maintenant de nombreux buffets à volonté qui permettent de se baffrer.